Oreocookiebrownies Recipes

OREO®-STUFFED BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix brownie mix, oil, eggs, and water together in a bowl until smooth. Spoon about 1 tablespoon batter into each muffin cup. Place 1 cookie into each muffin cup and top with more batter.
• Bake in the preheated oven until a toothpick inserted in the side of the brownie comes out clean, 20 to 23 minutes.

OREO COOKIE BROWNIES

Steps:

• Heat oven to 350°. Grease bottom only of 13x9 pan with shortening or spray bottom with cooking spray. Stir brownie mix, water, oil, and eggsin large bowl until well blended. Spread in pan. Sprinkle cookies over batter.
• Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.
• Stir together powdered sugar and milk in small bown until smooth and thin enough to drizzle. Drizzle over brownies. Store, covered, at room temperature.
• *Servings and yield depends on how big you cut your brownies*.

OREO® BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and lightly grease the foil.
• Combine butter and chocolate in a medium saucepan over low heat. Cook, stirring occasionally, until melted, about 5 minutes. Whisk in white sugar, vanilla extract, and salt. Turn off the heat.
• Whisk in eggs, 1 at a time. Stir in flour and cocoa powder until mixture is well combined. Fold in chopped cookies. Pour batter into the prepared baking dish and sprinkle with crushed cookies.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a few moist crumbs, about 35 minutes. Place on a wire rack until completely cool, about 30 minutes.
• Meanwhile, whisk powdered sugar and milk together in a small bowl until mixture has reached a drizzling consistency. Drizzle glaze over the top of the brownies.

OREO BROWNIES

Steps:

• Preheat the oven to 160C and line a square baking tray with greaseproof paper
• Whisk the oil, eggs and caster sugar until pale and frothy
• Melt the chocolate in a separate bowl over a saucepan of simmering water (don't let the bottom of the bowl touch the water or it will burn the chocolate). Once melted, set aside and cool
• Fold the cocoa and flour into the egg mixture and then mix in the cooled melted chocolate
• Pour the mixture into the prepared tray and bake for 15 mins, then remove the tray from the oven and add the crushed Oreos. Then place the tray back in the oven for a further 25 mins. You want the middle to still be soft but the outer parts to be cooked.
• Remove from the oven and let the brownie cool in it's tray. It's easier to cut into squares if fridge cold. Enjoy!

OREO™ COOKIES AND CREME FUDGE BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, stir brownie mix, oil, water and eggs until well blended. Spread in pan. Sprinkle cookies over batter.
• Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.
• In small bowl, stir together powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over brownies. For brownies, cut into 5 rows by 4 rows. Store covered at room temperature.

CREAM CHEESE OREO™ SWIRL BROWNIES

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In small bowl, beat 1/2 cup of the frosting and the cream cheese with spoon until well blended. Set aside.
• Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup of the crushed cookies. Spread in pan. Spoon frosting mixture by generous tablespoonfuls evenly onto batter. Cut through mixture several times with knife for marbled design.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle remaining 1 cup crushed cookies over top; carefully press into brownies. Cool completely, about 1 1/2 hours.
• In small microwavable bowl, microwave remaining 1/4 cup frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using fork, drizzle warmed frosting over top. Refrigerate about 30 minutes or until frosting is set. Cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.